Beef Tenderloin with Apricot and Olives

• 1- 1/4 pound Beef Tenderloin, Diced
• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 3 Tablespoons Red Wine Vinegar
• 1 cup Apricot Preserves
• 1 cup Kalamata Olives, Chopped
• 1 bag Baby Spinach, 6 Oz.
• 1 dash Salt And Pepper, to taste
• 1 cup Jasmine Rice Cooked

1. Brown the beef in the olive oil over medium high heat.
2. When its medium rare, remove from pan, set on a plate and sprinkle with salt and pepper.
3. Set aside.
4. Add the minced garlic to the same pan you cooked the beef in.
5. Cook for about three minutes and then add the vinegar to deglaze the pan, stirring well to scrape up any brown bits.
6. Add the apricot preserves and cook for four minutes, until the sauce bubbles and thickens.
7. Add the olives, beef and spinach and heat through, cooking for a few minutes so that the spinach wilts and the beef finishes cooking.
8. Serve over jasmine rice.

tenderloin, olive oil, garlic, red wine vinegar, apricot preserves, olives, salt, jasmine

Taken from tastykitchen.com/recipes/main-courses/beef-tenderloin-with-apricot-and-olives/ (may not work)